Effect of incorporation of concentrated paneer whey on the sensory and physico-chemicalcharacteristics of multigrain biscuits

Abstract

In this study, the primary attempt was designed to utilize the concentrated paneer whey (CPW) in the production of multigrain biscuits. The whey was concentrated to a level of 25 % was used as a diluent with water for dough preparation of multigrain biscuits. The studies indicated that paneer whey concentrated to 25 % TS can be used to replace up to 50 % water in the preparation of dough for the biscuits. Further, the baking conditions are also optimized with respect to This implied that whey concentrated to 12.5 % TS could replace water completely in the preparation of multigrain biscuits. The replacement resulted in improvement in sensory parameters, increased TS in biscuits and hence improved nutritive value. A baking temperature of 170 °C / 25 min was observed to be optimal and incorporation of baking powder at 2000 ppm improved significantly the sensory parameters of whey incorporated multigrain biscuits.